A light and refreshing dip that is bursting with farm fresh flavors.


  • 1 pound beets, scrubbed clean -about 3 medium-sized beets
  • 1 garlic clove, minced
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup fresh dill, minced
  • 2 cups plain goat-milk yogurt (or greek style yogurt)
  • 1/2 teaspoon fine sea salt


  • 1 cup blanched almond flour
  • 1/2 Tablespoon olive oil
  • 2 Tablespoons cold water
  • 1-2 cloves of garlic, minced
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt


  1. Preheat the oven to 350 degrees fahrenheit. Place all of the ingredients for the crackers in a food processor and process until a “lumpy” dough is formed.
  2. Remove the dough and form it into a ball with your hands. Place the ball of dough in between two sheets of parchment paper and use a rolling pin or a bottle of wine to roll the dough out into 1/8 inch thickness. Use a sharp knife or a pizza cutter to cut uniform square crackers. Take the extra scraps and re-roll them into more crackers.
  3. Carefully place the bottom layer of the parchment paper (holding the crackers) on a cookie sheet. Bake in the oven for about 15 minutes rotating the pan once. The crackers should be golden brown on both sides. If some crackers are smaller they will bake faster so remove them sooner.


  1. Cut beets in half and place in a pot of boiling water. Boil until fork tender. About 15-20 minutes. Drain and when cool enough to handle grate the beets on the large holes of a grater or use the grater attachment on your food processor.
  2. Combine the grated beets with the yogurt, garlic, dill, lemon juice and salt. Stir and let chill in the fridge until ready to serve.

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